Low Fat Mexican Macaroni and Cheese
Satisfy your cravings without the guilt with this Low Fat Mexican Macaroni and Cheese—a wholesome, flavorful twist on classic comfort food! Made with whole-grain elbow macaroni, creamy low-fat cheeses, and a medley of vibrant vegetables like green bell pepper, corn, and diced tomatoes with green chilies, this dish is packed with bold Tex-Mex flavors. Seasoned with cumin and chili powder, the velvety cheese sauce gets an extra kick of spice, making every bite irresistibly savory. Ready in just 40 minutes, this easy, one-pot meal is perfect for busy weeknights or casual gatherings. Garnish with fresh cilantro for a bright finish and dig into a healthy, protein-rich dinner that's family-friendly and utterly satisfying.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 8 ounces whole-grain elbow macaroni
- 2 cups low-fat milk (1% or skim)
- 1.5 cups low-fat cheddar cheese, shredded
- 4 tablespoons low-fat cream cheese
- 2 tablespoons all-purpose flour
- 0.5 cup unsalted chicken broth (low sodium)
- 1 cup diced tomatoes with green chilies (canned, drained)
- 0.5 cup frozen corn kernels (thawed)
- 1 green bell pepper, diced
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat the flour over medium heat for about 1 minute, stirring continuously, to cook out the raw flour taste.
Slowly whisk in the low-fat milk and chicken broth, stirring constantly to avoid lumps. Cook for 2-3 minutes until the mixture begins to thicken.
Reduce the heat to low and stir in the cream cheese until melted and smooth.
Gradually add the shredded low-fat cheddar cheese, one handful at a time, stirring until completely melted and combined.
Add the cumin, chili powder, salt, and black pepper to the cheese sauce. Mix well to distribute the spices evenly.
Stir in the diced tomatoes with green chilies, thawed corn kernels, and diced green bell pepper. Cook for 2-3 minutes to heat the vegetables through.
Add the cooked macaroni to the skillet and toss to coat evenly in the cheese sauce.
Remove from heat and let the dish sit for 2-3 minutes to set and thicken slightly.
Optional: Garnish with chopped fresh cilantro before serving. Enjoy your low-fat Mexican macaroni and cheese!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 1122 mg | 49% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 10.7 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 503 mg | 39% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 579 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
